Description
Korean Baked Cauliflower delivers a spicy-sweet symphony of flavors with perfectly crisp florets kissed by gochujang sauce. Crunchy, golden cauliflower promises a delightful dance of heat and sweetness you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 1 medium-sized cauliflower, cut into florets
Coating Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon potato starch (or corn starch)
- ½ cup raw almonds
- ⅔ cup panko breadcrumbs
- 2 tablespoons white sesame seeds
Vegan Buttermilk Brine:
- 1 cup non-dairy milk (almond milk)
- 1 tablespoon lemon juice
- 1 teaspoon cayenne pepper
- 1 teaspoon white pepper
- ¼ teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
Sticky Spicy Sauce:
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 4 cloves garlic, finely minced
- ½ cup ketchup
- ½ cup mirin
- 2 tablespoons sriracha
- 2 tablespoons tamari soy sauce
- 4 tablespoons maple syrup
- 2 teaspoons apple cider vinegar
- 2 tablespoons gochujang (Korean chili paste)
- 1 pinch gochugaru (Korean chili pepper flakes)
Instructions
- Immerse cauliflower florets in a generously sized vessel, preparing the vegan buttermilk mixture by thoroughly combining liquid ingredients. Completely envelop the cauliflower pieces, ensuring uniform coating. Seal container and allow marination in refrigerator for 45-60 minutes, enabling flavor absorption.
- Transform raw almonds into fine fragments using food processor, pulsing 6-10 times until achieving a consistent texture. Integrate crushed almonds with Panko breadcrumbs in one mixing receptacle. Separately, combine all-purpose flour and potato starch in another container.
- Activate non-stick pan over medium temperature. Introduce sesame oil, then gently sauté minced ginger and crushed garlic until fragrant, approximately 1 minute. Incorporate remaining sauce components, stirring continuously until mixture reaches boiling point. Remove from heat once achieving desired viscosity.
- Calibrate oven to 420°F (215°C). Establish breading sequence: first station with marinated cauliflower, second with buttermilk brine, third with flour-starch blend, fourth with Panko-almond mixture. Methodically coat each floret: first dredge in flour mixture, then immerse in buttermilk, finally roll in Panko-almond combination. Arrange coated pieces on parchment-lined baking sheet. Optionally drizzle with extra virgin olive oil to enhance crispiness.
- Transfer tray to preheated oven, baking until golden brown and crisp, approximately 20-25 minutes. Rotate tray midway through cooking to ensure uniform browning. Remove when exterior appears deeply golden and texture feels crunchy.
- Carefully extract from oven and let rest for 3-5 minutes. Drizzle prepared sauce over crispy cauliflower, ensuring even distribution. Serve immediately while maintaining optimal temperature and crispness.
Notes
- Marinate cauliflower in vegan buttermilk to infuse deep flavor and create a tender texture before breading.
- Crush raw almonds for extra crunch and nutty richness, blending perfectly with panko breadcrumbs for a unique coating.
- Double-coat florets by dipping through flour, buttermilk, and almond-panko mixture to achieve maximum crispiness and golden exterior.
- Create a quick Korean-style sauce by quickly sautéing ginger and garlic, then combining with other sauce ingredients for a bold, tangy glaze.
- Bake at high temperature (420°F) to ensure crispy edges without deep-frying, making this a healthier alternative to traditional fried appetizers.
- Drizzle optional olive oil before baking to enhance golden color and provide additional surface crispness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 22 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg